Use plump, sweet, dried figs to add a rich, fruity note to this family-style pie

Ingredients

• 750 grams lean beef mince
• 1 onion, peeled and diced
• 2 teaspoons minced garlic
• 1 tablespoon Moroccan spice seasoning or similar
• 400 gram can diced tomatoes in juice
• 1 cup beef stock
• ½ cup orange juice
• 150-200 grams dried or glaze figs, sliced (or use prunes)
• ½ cup stuffed green olives
• 16 sheets filo pastry
• 75 grams butter

Method

1. Preheat the oven to 190ºC.
2. Brown the beef mince, onion and garlic in a dash of oil in a frying pan – this will be best done in batches. Stir in the Moroccan seasoning and cook a further minute or until the mixture is fragrant.
3. Stir in the tomatoes, beef stock, orange juice, figs and olives and simmer for 15 minutes or until thick and flavoursome. Set aside.
4. Brush one sheet of filo pastry with butter and cover with a second. Brush with butter and another sheet of filo on top. Repeat this until there are 8 sheets of filo. Place the filo layers in the base and sides of a 5-cup capacity oven proof dish. Pile in the mince.
5. Brush the remaining filo sheets with butter and scrunch up and sit on top of the mince. Bake in the preheated oven for 25-35 minutes until golden and hot.

Cooks Tips

Variations - Use a special spice mix like Berebere – delicious! - Use lamb in place of beef - Pile the mince into an ovenproof dish and top with mashed potato for a stylish cottage pie. - Use puff pastry in place of filo pastry